Brixner root vegetable tartare
The "Fink Restaurant & Suites" whispers to us the recipe for a vegetable tartare. All you need is root vegetables, an onion and marinade.
Red lentil dal with vegetables from Casita Ayurveda
Our recipe tip: Host Tobias Spindler conjures up an Ayurvedic dal made from red lentils and seasonal vegetables.
Spaghetti with wild asparagus
We present you an Umbrian recipe from Villa Rogaia. It's worth trying!
Book tip and competition: Visiting South Tyrol
A culinary declaration of love to a very special region
Herb-curd dumplings
We cooked the delicious South Tyrolean recipe of our host Johanna from the Bergpension Briol.
Sustainable restaurant tips for Lisbon
Our author was there and presented five catering concepts.
Five sustainable cookbooks
Sustainability starts in your own kitchen. Our tips.
Boiled carrot with tarragon from Lovis at the HOtel Wilmina
Sophia Rudolph from Lovis Restaurant brings spring to our plates.
Visiting the pop-up restaurant “Le Duc Salon”
The Berlin star chef The Duc Ngo invites you to Asian delicacies in his salon.
Christmas “Mince Pie” from the Michelberger Restaurant
The Michelberg chef tells us the recipe for a Christmas “mince pie” – a traditional British-Irish Christmas sweet
